I have an enormous crush on antipasto. Or what I consider antipasto, which (with apologies to all my Italian friends out there) means a giant platter of cheese and smoked meats and veggies that you are encouraged to snack on to your hearts content. However, as I understand it, traditional antipasto usually includes a few things that I don’t like. Olives. Roasted red peppers. PICKLED MUSHROOMS. So I decided to go rogue and build an antipasto full of only things I like, and since I am breaking all kinds of antipasto rules anyway, to turn it into a salad. Because, why not?
Stromboli! For those of you who have never had the delciousness that is stromboli (which I am going to say many thousands of times in this post because it is so darn fun to say), it’s basically the love child of pizza and calzone. With a dash of the best sandwich you’ve ever tasted. It’s warm and cheesy and spicy and you can customize it pretty much every way you please…and it’s ridiculously easy to make. What’s the catch? THERE IS NO CATCH. There is only…stromboli!
Here comes another one of those gazing into the refrigerator wondering what on earth you can make you make for dinner out of the bits and pieces currently residing in there suppers. And I don’t know about you, but sometimes a few minutes or two meditating into the depths of the fridge produces some of our most creative and scrumptious dinners. For example, pasta with chunks of salty salami, creamy ricotta and sweet little baby peas. An impromptu match made in heaven!
Okay, so for me this one started with the pretty skewers. I was looking for pretty toothpicks for some recipe or another that I can’t even remember now, and I couldn’t find anything besides plain old run of the mill toothpicks. The perfectly straight, non-festive variety. And at some point I mentioned this to my mother, who of course knew the exactly place to find exactly the adorable little skewers I had in mind. After that, there was nothing to do but turn my next antipasto into antipasto skewers!
Yes, it is almost September (how is that POSSIBLE??) and as you know from some of my earlier posts, I am in major “use it or lose it” mode with my beloved barrels of herbs that live right outside my kitchen door. Their days are numbered, and so I am pulling out all my recipesRead More & Get the Recipe